The Arbequina Olive
Originating in a small town near Sevilla, Spain, the Arbequina Olive has a unique earthy flavor that can be likened to artichoke or even the fruity apple. They are favored in oil production.
- Originating in Andalucia, Spain, a small town near Sevilla, the Arbequina's popularity for oil production has led to trees being planted in both Catalunya and Aragon.
- An early growing cycle to fruition, the Arbequina can produce as early as its third year. The olive is favored for its high yield productivity and constant annual crop averages.
- A late harvest variety, the Arbequina's table olive production begins as late as the middle of November and can last through the end of the year.
- The olive is cured in natural salt brine fermentation with a salinity of 9%. The process is relatively short because of its small size, taking from one to two months.
- Spherical and symmetric in shape, the olive has a rounded apex, without a nipple.
- Finished table Arbequina's coloring ranges from a beige to a rust color.
- Because of their small size, Arbequinas are not size graded, but instead, sorted for defects before they are placed into tanks.
- Arbequina olives are known first for their excellent extra virgin olive oil, due to their fruity, and often earthy flavor and pleasantly bitter finish. A great balance.
Pairings & Recipe Ideas:
- Goat cheese, feta
- Dried fruit (figs, pears, etc.)